Best November Salad – Hearty 30-Minute Fall Bowl

As the days get shorter and the air turns crisp, I crave salads that actually satisfy. This November Salad is my answer to those chilly evenings when you want something fresh but also warm and comforting. It's packed with roasted sweet potatoes, Brussels sprouts, and apples, all tossed in a creamy maple-tahini dressing.

I first made this salad for a Friendsgiving potluck, and it disappeared within minutes. The combination of sweet and savory, warm and crunchy, won everyone over. Now it's a staple in my fall rotation, and I'm so excited to share it with you.

This salad is more than just a side dish – it's a full meal. With roasted chickpeas for protein and hearty greens, it'll keep you full and energized. Plus, it's incredibly versatile, so feel free to swap in whatever fall veggies you have on hand.

About the Ingredients

1 large sweet potato (about 1 lb / 450g), peeled and cubed

Look for firm, heavy sweet potatoes. Substitute with butternut squash for a similar texture.

1 lb (450g) Brussels sprouts, trimmed and halved

Choose bright green, compact sprouts. If you can't find them, use broccoli florets.

2 tablespoons olive oil

Use a good quality extra-virgin olive oil for roasting. Avocado oil works too.

1/2 teaspoon salt

Fine sea salt or kosher salt works best.

1/4 teaspoon black pepper

Freshly ground black pepper adds more flavor.

1 can (15 oz / 425g) chickpeas, drained and rinsed

Canned chickpeas are convenient; you can also cook dried ones. For extra crispiness, pat them dry before roasting.

1 large apple (such as Honeycrisp or Fuji), diced

Choose a crisp, sweet-tart apple. Substitute with pear or persimmon for variety.

4 cups (120g) baby kale or mixed greens

Baby kale is tender and sturdy. You can also use spinach or arugula.

1/4 cup (30g) pecans, toasted and chopped

Toast pecans in a dry skillet for 3-4 minutes until fragrant. Walnuts or pumpkin seeds work too.

1/4 cup (60ml) tahini

Stir tahini well before using. Substitute with almond butter for a nuttier flavor.

2 tablespoons maple syrup

Use pure maple syrup for the best flavor. Honey or agave nectar can be substituted.

2 tablespoons lemon juice (about 1 lemon)

Fresh lemon juice is best. Bottled works in a pinch.

2-3 tablespoons warm water

To thin the dressing to your desired consistency.

Tips & Tricks

Don't overcrowd the baking sheets

Give the veggies room to roast, not steam. Use two sheets if needed.

Cut veggies uniformly

This ensures even cooking. Aim for 1-inch cubes for sweet potatoes and halved sprouts.

Dry the chickpeas well

Pat them with a kitchen towel before roasting to get them extra crispy.

Step-by-Step Instructions

1. Preheat oven

Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper for easy cleanup.

2. Roast the veggies

In a large bowl, toss the sweet potato cubes and Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheets. Roast for 20-25 minutes, stirring halfway, until tender and caramelized with golden brown edges.

3. Roast the chickpeas

While the veggies roast, toss the drained chickpeas with a teaspoon of olive oil and a pinch of salt. Spread them on a small baking sheet and roast for 15-20 minutes, shaking the pan occasionally, until crispy and golden.

4. Make the dressing

In a small bowl, whisk together the tahini, maple syrup, lemon juice, and 2 tablespoons of warm water. Whisk until smooth. Add more water, a teaspoon at a time, until the dressing is pourable but still thick.

5. Toast the pecans

In a dry skillet over medium heat, toast the pecans for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and set aside.

6. Massage the greens

Place the baby kale in a large salad bowl. Drizzle with a little of the dressing (about 2 tablespoons) and use your hands to massage the kale for 1-2 minutes until it softens and reduces in volume.

7. Assemble the salad

Add the roasted sweet potatoes, Brussels sprouts, chickpeas, diced apple, and toasted pecans to the bowl with the kale. Drizzle with the remaining dressing and toss gently to combine.

8. Serve immediately

Serve the salad warm, or let it come to room temperature. It's delicious either way. Enjoy!

Delicious Variations

Add protein

Top with grilled chicken, tofu, or salmon for a heartier meal.

Swap the greens

Use arugula or spinach for a peppery kick.

Change the dressing

Try a balsamic vinaigrette with a touch of Dijon mustard instead.

How to Store November Salad

Frequently Asked Questions

I hope you love this November Salad as much as I do! It's the perfect way to celebrate the flavors of fall. Try it for your next gathering or meal prep, and let me know how it turns out in the comments below. What's your favorite fall salad? Small steps, big change.

November Salad

November Salad is a hearty, roasted fall vegetable bowl with maple-tahini dressing, ready in 30 minutes for a cozy meal.

★★★★½ 4.8 (127 ratings)

15 minPrep time25 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 large sweet potato (about 1 lb / 450g), peeled and cubed
• 1 lb (450g) Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 oz / 425g) chickpeas, drained and rinsed
• 1 large apple (such as Honeycrisp or Fuji), diced
• 4 cups (120g) baby kale or mixed greens
• 1/4 cup (30g) pecans, toasted and chopped
• 1/4 cup (60ml) tahini
• 2 tablespoons maple syrup
• 2 tablespoons lemon juice (about 1 lemon)
• 2-3 tablespoons warm water

📋 Instructions

1. 1Preheat oven — Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper for easy cleanup.
2. 2Roast the veggies — In a large bowl, toss the sweet potato cubes and Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheets. Roast for 20-25 minutes, stirring halfway, until tender and caramelized with golden brown edges.
3. 3Roast the chickpeas — While the veggies roast, toss the drained chickpeas with a teaspoon of olive oil and a pinch of salt. Spread them on a small baking sheet and roast for 15-20 minutes, shaking the pan occasionally, until crispy and golden.
4. 4Make the dressing — In a small bowl, whisk together the tahini, maple syrup, lemon juice, and 2 tablespoons of warm water. Whisk until smooth. Add more water, a teaspoon at a time, until the dressing is pourable but still thick.
5. 5Toast the pecans — In a dry skillet over medium heat, toast the pecans for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and set aside.
6. 6Massage the greens — Place the baby kale in a large salad bowl. Drizzle with a little of the dressing (about 2 tablespoons) and use your hands to massage the kale for 1-2 minutes until it softens and reduces in volume.
7. 7Assemble the salad — Add the roasted sweet potatoes, Brussels sprouts, chickpeas, diced apple, and toasted pecans to the bowl with the kale. Drizzle with the remaining dressing and toss gently to combine.
8. 8Serve immediately — Serve the salad warm, or let it come to room temperature. It's delicious either way. Enjoy!

👨‍🍳 Chef's Note: If you're short on time, you can skip roasting the chickpeas and use canned ones straight from the can. They won't be as crispy, but they'll still add protein and texture.

Servings: 6

Cuisine: American

Course: Salad

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Maya Chen
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips on reducing plastic, composting, and mindful consumption, drawn from her own experiments at home.